Yes!

 

Mississippi Chicken is Keto Friendly, when served as is, it’s very low carb.

 

This dish tastes great served on a bun, with rice or noodles, but you can always choose Keto Friendly versions of those. 

What types of chicken work with Mississippi Chicken?

My family prefers that I use Boneless, Skinless Chicken Breasts.

However, other boneless, skinless forms would also work, especially Chicken Tenderloins or Chicken thighs.

Boneless, skinless Chicken Thighs usually have a bit of a buttery flavor, so when I use those, I typically cut the quantity of butter used in half so it’s not too buttery.

You want to avoid Bone In or Skin on chicken, because the chicken cooks and forms a gravy, which would make it difficult to ensure you’ve removed ALL of the bones (Safety hazard) and the skin would prevent the flavor from fully soaking in to the chicken.

Tips for Making Crockpot Mississippi Chicken:

• You can substitute boneless, skinless chicken thighs instead of using chicken breasts.
• My husband enjoys this with poultry gravy instead of au jus gravy, and brown gravy could also be used.
• To make the gravy thinner, you can add 1/2 cup water or chicken broth before cooking.
• To make the gravy thicker, you can add a little cornstarch at the end. The amount needed will vary depending on how thick you want it. Try adding 1 tsp at a time, give it a few minutes to work, and repeat until desired thickness is achieved.
• If it’s too salty for your preference, make sure you’ve used UNsalted butter. Try using low sodium ranch dressing, low sodium gravy mix, or adding some water/low sodium chicken broth to thin the gravy out. You can also eliminate the au jus or gravy packet and add some of the liquid from your jar of pepperoncini’s.
• You can use frozen chicken breasts instead of fresh, just let the chicken cook on LOW for at least 8 hours. 
• You can add vegetables! I often peel and slice a few potatoes and toss in some baby carrots. You may need to double the ranch/gravy packets and add a cup of chicken broth (or water) to make sure the gravy will cover the vegetables. Other vegetables can also be used, this is just what my family prefers.

How to make Mississippi Chicken in the Instant Pot

If you’d prefer to make your Mississippi Chicken in the Instant Pot, it’s quite easy and just as full of flavor!

Simply place your boneless, skinless chicken breasts in the bottom of the inner pot of the Instant Pot.

Tip: If the breasts are thick, cut them in half so they cook faster!

Pour the dry ranch seasoning packet, au jus gravy seasoning packet, and slices of butter on top. 

Close the lid, lock it in place. Turn the steam release know to the sealing position.

Use the dial (or just press) the Pressure Cook/Manual Button. 

Use the timer button (+/-) to select a time of 8 minutes. If you have thicker breasts that you didn’t cut in half OR you are using frozen chicken, select 16 minutes.

When the cook time has completed, let the pot sit for 5 additional minutes (using 5 Minute Natural Release) to let the pressure out. 

Next, turn the steam release knob to venting, so it can quickly release any steam or pressure remaining. 

When the pin in your lid drops, open it and use a food thermometer to ensure the chicken has reached a safe eating temperature of 165 degrees. If so, use tongs to remove the chicken and shred it. If not, you’ll need to repeat the steps for cooking, the time will depend on the temperature of your chicken. PLEASE be sure it’s a safe temperature before eating so you don’t get food poisoning!

What to Serve with Mississippi Chicken

As I mentioned earlier, my family enjoys Mississippi Chicken when I cook it with sliced potatoes and carrots.

I’ve also served it on buns, over egg noodles, over rice, and on top of mashed potatoes.